ON THE RUN ALL THE TIME? THIS COOKBOOK MAY BE JUST FOR YOU

Jeanne Jones, columnist for "Cook It Light" magazine, has just come out with "Healthy Cooking for People Who Don't Have Time To Cook" (Rodale, $27.95).

Most of the recipes are shorter than the title, and all are accompanied by nutritional information.

Jones recommends asking the butcher to cube the lamb for the following preparation. "This robust lamb dish is good served with crusty bread or over pasta or rice," she writes. Couscous is another fine accompaniment.

If you have leftovers, Jones suggests adding potatoes and fresh or frozen vegetables and serving it as a spicy lamb stew.

MEDITERRANEAN LAMB

1 pound leg of lamb, trimmed of all visible fat and cut into 1-inch cubes

1 28-ounce can ready-cut tomatoes, drained

3 garlic cloves, pressed or minced

1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

* Coat a large nonstick skillet with nonstick vegetable cooking spray. Place over medium-high heat until drops of water sprinkled into skillet dance on the surface. Add the lamb cubes, and cook, stirring frequently, for 2 minutes, or until browned on all sides.

* Add the tomatoes, garlic, rosemary, oregano, salt, black pepper and red-pepper flakes. Reduce heat to medium-low, and cook for 5 minutes, or until the lamb is cooked as you like it. Makes 4 servings.

* Each serving contains about 218 calories; 7 grams of fat; 76 milligrams of cholesterol; and 637 milligrams of sodium.